Baked Eggplant

Submitted by enr on 16 Aug 2012
2 eggplants
5-6 mushrooms
2 cloves garlic
100 g feta cheese
spices of your choice
2 tomatoes
150 g cheese
2 eggs
250 ml milk
Baked Eggplant
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Eggplant cut into rings and add salt and leave 30 minutes to drain the bitterness them. During this time, fry the mushrooms, add the garlic and dill. Drained eggplant fried to slightly reddening. In the glass dish is put order eggplant, top put the mushrooms and crumbled feta cheese is mixed with spices and sprinkle with parsley. Top second row eggplants on a quiet manner of row circles tomatoes, again sprinkle with parsley. Eggs are broken and mixed with milk and pour eggplants. Bake 30-40 minutes at 180C, once ready Grate cheese in large pieces and again bake until ready cheese. The dish remains slightly cool to be able to be cut into portions.
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16 Aug 2012
Book glutton, I made a little adjustment in the recipe


It looks very tasty! Put to favorites! :)

going for a day of protein daily for 90, very tasty

and if you want to add potatoes ... how are the 6 vpi6at?

emp sample will get the perfect potato washers and between the lines, why do not I love to try different the variant so that it will get better

I worry not remain raw potatoes for tomatoes, you may need to pre-boil ... And another thing - if you make the dish on the principle of moussaka - with a little water to roast and then to pour the gravy type sauce Béchamel ... if it would work better? Meaning - recipes standing piece as you remove it from the baking pan or disintegrate - if decays bechamel not make it harden a bit?!?

potatoes must be lightly cooked because everything happens very fast, even to me it is almost like moussaka, to me it does not disintegrate and even pictures can be seen, it looks like intoned as lasagna, but packs its bechamel generally still has flour

and covered you bake with lid?

I have not put their cover, so I've baked